Making the wood easier to paint, glue, and finish. Weight Reduction: Lowering transport and handling costs. 3. Classification of Timbers Hardwood Timber Seasoning and Preservation - ResearchGate
When wood dries, it loses free water first without shrinking. Once the is reached (usually around 25-30% moisture content), the bound water begins to leave. This is the critical phase: as bound water leaves, the cell walls contract, and the wood shrinks.
Timber seasoning is the controlled process of reducing the moisture content (MC) of freshly cut (green) wood to a level suitable for its intended use. Green timber contains a high percentage of water—often 50% to 200% of its own dry weight—which must be removed to improve performance.
Reducing moisture below the fiber saturation point (usually < 22%) makes wood less hospitable to fungi and insects.
Unseasoned wood will crack, twist, cup, or bow as it dries after being built into a product. Seasoning prevents this.
The primary goal of seasoning is to bring the wood into equilibrium with its environment. If wood is too wet when used, it will eventually dry out and change shape; if it is too dry, it may absorb moisture and swell.
